Related Experiment Video
Updated: Dec 31, 2025
Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
Published on: May 26, 2023
Measurement of catechin and gallic acid in tea wine with HPLC
Yongjun Li1,2, Shuai Zhang3, Yuanming Sun1
1Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
Abstract:
First a kind of fermented tea wine was prepared from Dancong tea. The content of four major catechins and gallic acid (EC, EGC, EGCG and ECG) in tea wine was measured with HPLC. The results showed that the content of EC, EGC, EGCG, ECG and catechins in tea wine decreased when compared with that before fermentation. The content of EC decreased the most, reaching 26.79%, while the content of GA changed the least with a decrease of only 13.56%. Nevertheless, tea wine still contains a relatively large amount of catechins, thus proper consumption of tea wine may be salubrious.
More Related Videos
10:30A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
09:12Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
Published on: May 19, 2023